In a small, heavy saucepan , place the potatoes, 1/2 teaspoon of the salt and enough water to cover by 1 inch. Bring to a boil. Reduce the heat to medium-low and simmer and until the potatoes are fork tender, about 15 minutes. Remove from the heat and drain in a colander .

Return the potatoes to the saucepan. Add the cream, butter and the remaining 1/4 teaspoon salt. With the heat on medium-low, mash until well blended, about 2 minutes. Remove from the heat and let cool.

In a medium saute pan heat the olive oil over medium-high heat. Add the onions and peppers, and saute until soft, about 3 minutes. Add the garlic and saute for 1 minute. Remove the pan from the heat and let cool.

In a shallow bowl, season the flour with 1 teaspoon of the Essence. In another bowl, whisk the remaining egg with the water. In a third bowl, combine the bread crumbs and 1 teaspoon of the Essence.

Divide the crab-potato mixture into 1/3-cup portions, and form into patties about 1-inch thick. Dredge both sides of each cake in the seasoned flour, dip in the egg wash , letting the excess drip off, then dredge in the seasoned bread crumbs , covering both sides completely. Set aside on a baking sheet to bread the remaining mixture.

In a large, heavy skillet, heat 2 tablespoons olive oil over high heat. Carefully add the cakes to the pan being careful not to overcrowd, and cook until golden brown, 3 to 4 minutes per side. Remove the cakes from the pan and drain on a paper-lined plate. Season the cakes with the remaining teaspoon of Essence and serve immediately with Remoulade sauce.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.